Eggplant & Pepper Relish with Skirt Steak

  1. Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes.
  2. Discard the stem and skin.
  3. In a food processor, pulse the eggplant with the peppers, garlic, olive oil, lemon juice and parsley until chunky.
  4. Transfer to a bowl and season with salt and pepper.
  5. Serve with steak.

eggplant, red bell peppers, garlic, extravirgin olive oil, lemon juice, flatleaf, kosher salt, pepper, skirt

Taken from www.foodandwine.com/recipes/eggplant-pepper-relish-skirt-steak (may not work)

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